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Food
Top / Bottom Heat
Tempera‐
ture (°C)
Hare
190
Pheasant
190
Fish
Food
Top / Bottom Heat
Tempera‐
ture (°C)
Trout /
190
Sea
bream
Tuna fish /
190
Salmon
9.7 Turbo Grilling
Beef
Food
Roast beef or fillet,
1)
rare
Roast beef or fillet,
1)
medium
Roast beef or fillet,
1)
well done
1) Preheat the oven.
Pork
Food
Shoulder, neck,
ham joint
Chop, spare rib
Meat loaf
Pork knuckle (pre‐
cooked)
True Fan Cooking
Shelf po‐
Tempera‐
sition
ture (°C)
2
175
2
175
True Fan Cooking
Shelf po‐
Tempera‐
sition
ture (°C)
2
175
2
175
Quantity
Temperature
(°C)
per cm of
190 - 200
thickness
per cm of
180 - 190
thickness
per cm of
170 - 180
thickness
Quantity (kg)
Temperature
(°C)
1 - 1.5
160 - 180
1 - 1.5
170 - 180
0.75 - 1
160 - 170
0.75 - 1
150 - 170
Time
(min)
Shelf po‐
sition
2
150 - 200
2
90 - 120
Time
(min)
Shelf po‐
sition
2
40 - 55
2
35 - 60
Time (min)
5 - 6
6 - 8
8 - 10
Time (min)
90 - 120
60 - 90
50 - 60
90 - 120
ENGLISH
25
Com‐
ments
Cut in
pieces
Whole
Com‐
ments
3 - 4 fish
4 - 6 fillets
Shelf position
1 or 2
1 or 2
1 or 2
Shelf posi‐
tion
1 or 2
1 or 2
1 or 2
1 or 2
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